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Vegan Cabbage Lasagna

Vegan Cabbage Lasagna with Creamy Spinach Delight

Enjoy a delicious Vegan Cabbage Lasagna that swaps traditional pasta for cabbage leaves, offering a healthy twist on a classic comfort food.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 slices
Course: Pasta
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinara Sauce
  • 1 cup Textured Vegetable Protein (TVP) Soak in hot water or broth to rehydrate before use.
  • 1 Onion Use red or yellow onion.
  • 2 cloves Garlic Essential for flavor.
  • 14 oz Chopped Tomatoes Canned.
  • 5 oz Sieved Tomato Puree
  • Sweet Paprika Powder
  • Oregano
  • Basil
  • Salt
  • Pepper
For the Spinach Cashew Alfredo
  • 1/4 cup Spinach Can swap with kale.
  • 1/2 cup Cashews Soak in hot water for easier blending.
  • 1/2 cup Dairy-Free Milk Almond or oat milk works great.
  • 1/2 tsp Nutmeg Optional.
  • 1 Tbsp Nutritional Yeast Optional.
For the Cabbage Layers
  • 1/4 head Cabbage Use larger outer leaves.
  • 7 oz Dairy-Free Cheese Optional.

Equipment

  • skillet
  • blender
  • oven-safe dish
  • pot

Method
 

Step-by-Step Instructions
  1. Soak 1 cup of TVP in hot water or broth for about 30 minutes. Drain and squeeze out excess moisture.
  2. Soak 1/2 cup of raw cashews in hot water for about 20 minutes. Drain and set aside.
  3. Blanch 1/4 cup of spinach in boiling water for about 1 minute. Drain and set aside.
  4. Peel off 8 large outer leaves from 1/4 head of cabbage. Blanch in boiling water for 5-8 minutes.
  5. Heat 2 tablespoons of olive oil in a skillet and sauté chopped onion for 5 minutes, then add minced garlic and sauté for 1 more minute.
  6. Stir in soaked TVP, chopped tomatoes, tomato puree, and seasonings. Cook for 5 more minutes.
  7. In a blender, combine soaked cashews, blanched spinach, dairy-free milk, garlic, nutmeg, nutritional yeast, salt, and pepper. Blend until smooth.
  8. In an oven-safe dish, layer marinara, blanched cabbage leaves, alfredo, and dairy-free cheese. Repeat layers finishing with marinara and cheese.
  9. Preheat oven to 400°F (200°C). Cover with foil and bake for 30 minutes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

For best results, adjust seasoning and ensure cabbage is blanched properly for easier layering.

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